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Recipe for :

Mohr im Hemd - Moor in his Nighshirt
 

This recipe comes from a book I picked up in a second-hand bookshop - a great source for out of print recipes and for finding that recipe that is a little different.

Ingredients

1/2 cup
-
butter
-
125gm
1/2 cup
-
sugar
-
125gm
6
-
eggs, separated
-
6
1 cup
-
plain chocolate, grated
-
125gm
3/4 cups
-
ground almonds
-
125gm
1 tsp
-
coffee essence (e.g. Camp)
-
5ml

 

Sauce:

plain chocolate
-
175gm
3/4 cup
-
water
-
175ml
6 tbsp
-
unsalted butter
-
75gml

 

Cream:

2/3 cup
-
single (half and half) cream
-
150ml
2/3 cup
-
double (table) cream
-
150ml
2 tbsp
-
icing sugar
-
30ml
few drops vanilla essence

Method

  • Pre-heat oven to 180ºC / 350ºF.
  • Cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at at a time.
  • Mix in the chocolate, almonds and coffee essence.
  • Whisk the egg whites until stiff and fold gently into the chocolate mixture.
  • Butter and dust with caster sugar 8 individual ovenproof soufflé dishes. Pour in the chocolate mixture.
  • Place in a roasting pan, half filed with hot water. Bake in the oven for 30 to 40 minutes until puffed and just firm. Leave to cool for a few minutes.
  • To make the sauce put the chocolate and water into a pan. Stir over a low heat until the mixture is smooth. Remove from the heat and stir in the butter.
  • Whisk the single and double creams together until light and fluffy. Stir in the icing sugar and vanilla essence.
  • Spoon a litle sauce on to each serving plate. Invert the puddings onto the sauce. Cover puddings with whipped cream.

Serves 8

Source:
The Chocolate Book
, Valerie Barrett

 
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